Preheat the oven to 180 ° circulating air. Crumble the gingerbread, wash the apple and roughly tear it to the gingerbread. Beat the egg and add it to the mixture together with the raisins. Season the filling with salt, pepper and chili powder and stir until it's smooth adding the port. If you don't have any port, use red wine or blackcurrant juice instead.

Rinse the goose breast under running water, pat dry with kitchen paper, add salt and pepper and carefully run your fingers under the skin. You need to set up a pocket over the breastbone, but don't peel off the skin at the edges. Put the filling in there and fix it with a toothpick.

Put the goose breast in a frying pan. Pour soup and red wine over it and roast it in the oven. Douse the goose with gravy again and again using a ladle. Remove the breast from the tube at the end of the roasting time and remove it from it's bone. Season the gravy with orange and lemon juice.

Slice the breast with gingerbread filling and serve it on hot plates napped in it's gravy. It goes well with dumplings or croquettes.